Red Curry Coconut Squash Soup
Recipe information
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Cooking:
30 min.
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Servings per container:
6
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Source:

Ingredients for - Red Curry Coconut Squash Soup

1. Butternut squash - 1 medium
2. Butter, or more as needed - 2 tablespoons
3. Coconut oil - 1 tablespoon
4. Onion, chopped - ½
5. Roasted red peppers, drained and sliced - 2
6. Red curry paste - 2 tablespoons
7. Freshly grated ginger - 1 tablespoon
8. Garlic, minced - 3 cloves
9. Coconut milk (such as Thai Kitchen®) - 1 (14 ounce) can
10. Skim milk - ½ cup

How to cook deliciously - Red Curry Coconut Squash Soup

1. Stage

Peel butternut squash. Cut in half lengthwise and scoop out seeds. Cut flesh into cubes.

2. Stage

Melt 2 tablespoons butter and coconut oil in a soup pot over medium-high heat. Add onion and cook until translucent, about 3 minutes. Add squash, red peppers, red curry paste, ginger, and garlic. Mix thoroughly and cook for 5 to 7 minutes. Add extra butter if the pot dries out, to avoid burning onion or squash.

3. Stage

Pour coconut milk and skim milk into the pot; bring to a boil. Reduce heat and simmer soup, stirring often, until squash is soft, about 25 minutes.

4. Stage

Pour 1/3 of the soup into a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a large bowl. Repeat twice more.